CN116210818A - Breeding method for preventing beef cattle limb hoof diseases - Google Patents
Breeding method for preventing beef cattle limb hoof diseases Download PDFInfo
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; CARE OF BIRDS, FISHES, INSECTS; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New breeds of animals
- A01K67/02—Breeding vertebrates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/28—Silicates, e.g. perlites, zeolites or bentonites
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/30—Oligoelements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
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- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention relates to a breeding method for preventing beef cattle limb hoof diseases, which uses cassava fermented feed to replace traditional beef cattle fattening feed to feed beef cattle in spring and autumn every year, so as to achieve the effect of preventing beef cattle limb hoof diseases. The raw materials are sequentially subjected to sealed fermentation by a first fermentation microbial agent and a second fermentation microbial agent, and then composite powder consisting of magnetite powder, selenium mineral powder, zeolite powder, medical stone powder and bone powder is added, so that the composite powder can supplement various trace elements, inhibit the growth and reproduction of pathogenic bacteria and effectively prevent the beef cattle foot disease; the raw materials are subjected to sealed fermentation sequentially by the first fermentation microbial inoculum and the second fermentation microbial inoculum, amino acid, vitamins and other nutrient substances can be synthesized, growth factors are promoted, growth is promoted, intestinal functions of beef cattle are improved, excrement malodor is eliminated, the number of flies is reduced, the feeding environment is improved, stress response is reduced, and therefore beef cattle limb hoof diseases are effectively prevented, and beef cattle breeding risks are reduced.
Description
Technical Field
The invention relates to the technical field of agricultural cultivation, in particular to a cultivation method for preventing beef cattle limb hoof diseases.
Background
Beef cattle, i.e. beef cattle, are a class of cattle that are primarily producing beef. Is characterized by plump body, quick weight gain, high feed utilization rate, good meat production performance and good meat taste. Beef cattle not only provide meat products for people, but also provide other auxiliary foods for people. Beef cattle for slaughtering are high in Chinese variety and good in production benefit, and have excellent varieties such as Siemens cattle, charlotte cattle and Limu pran cattle. The slaughter rate of the beef cattle of good variety after fattening is 60% -75%, and the highest slaughter rate can reach 68% -72%; the slaughter rate of the improved breed cattle in China after fattening is 55-60%, and the high slaughter rate can reach more than 60%. Beef cattle generally gain fastest before 1 year of age and grow gradually slowly afterwards, so beef cattle are slaughtered at 1-1.5 years old and not more than 2 years old at the latest. The growth rate of a typical bull is faster than that of a cow, which has a better meat quality than that of a bull. The hybridization between different pure beef cattle can improve the meat productivity of beef cattle by 15% -20%, the hybridization between pure beef cattle and local beef cattle is utilized in China, and the meat productivity of beef cattle of different generations can be improved by 20% -30%.
The main application of the cassava is edible, feeding and industrial development and utilization. Tuberous root starch is one of the main starch-making materials in industry. 65% of the total yield of cassava in the world is used for human foods and is the main edible crop of low-income farmers in tropical wetlands. As a raw material for producing feed, the cassava coarse powder and the leaves are high-energy feed components. In the fermentation industry, tapioca starch or dry slices can be used for preparing alcohol, citric acid, glutamic acid, lysine, tapioca protein, glucose, fructose and the like, and the products have important applications in the aspects of food, beverage, medicine, textile (cloth dyeing), papermaking and the like. Mainly used as feed and for extracting starch in China.
At present, the fermented cattle feed mainly adopts tapioca starch and fresh tapioca as raw materials, and the problem that the aflatoxin of the feed obtained by fermentation exceeds standard is faced when the tapioca starch is adopted as the raw materials, but the problem that the cost is increased is faced when the fresh tapioca is adopted as the raw materials, the problem that the moisture of the raw materials is uncontrollable, the fermentation process is complex and the like is faced when the tapioca dry slices are fermented into the cattle feed. The related patent document (CN 202111608021A) is searched for a high-grain low-grain cassava feed and a preparation method thereof, and the method comprises the following steps: (1) Peeling cassava, cutting the cassava into blocks, soaking the cassava in clear water, drying and crushing the cassava to obtain cassava powder; (2) Soaking the cassava leaves and the cassava barks in a sodium chloride solution, cleaning, sun-drying and crushing to obtain a cassava leaf and barks mixed material; (3) Cleaning, drying and crushing sugarcane tail leaves and ramie leaves, adding an acetic acid aqueous solution, acidizing at 10-15 MPa, adding a biological agent and a sugar solution, and fermenting to obtain a digestion-promoting fermentation mixture; (4) Mixing the cassava powder, the cassava leaf and skin mixture, the pine needle powder and the digestion promoting fermentation mixture to obtain a cassava feed base material; (5) Adding protein supplement, mineral supplement and nutritional flavoring auxiliary agent, mixing, granulating, and obtaining low-grain cassava feed. The method has complicated operation, and increases the processing cost of feed.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the breeding method for preventing the beef cattle limb hoof disease, which is simple to operate and low in breeding cost.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: a breeding method for preventing beef cattle limb hoof diseases comprises the steps of feeding beef cattle with cassava fermented feed instead of traditional beef cattle fattening feed in spring and autumn each year, so as to achieve the effect of preventing beef cattle limb hoof diseases;
the cassava fermented feed comprises 98.5-99.0% of cassava mixed ferment and the balance of composite powder in percentage by weight; the composite powder comprises the following components in parts by weight: 30-35 parts of magnetite powder, 20-35 parts of selenium mineral powder, 15-20 parts of zeolite powder, 10-15 parts of medical stone powder and 7-10 parts of bone powder;
the cassava mixed fermentation product is prepared by sequentially carrying out sealed fermentation on the following raw materials in parts by weight: 300-350 parts of dry cassava slice powder, 300-350 parts of fresh mulberry branches and leaves, 150-180 parts of tea residues, 0.10-0.30 part of first fermentation bacteria agent and 0.10-0.30 part of second fermentation bacteria agent;
the first fermentation inoculant consists of the following strains in parts by weight: 1.0 to 2.0X10 8 3 to 5 parts of cfu/g bacillus subtilis and 2.0 to 3.0X10 8 2-3 parts of cfu/g EM bacteria; the second fermentation inoculant consists of the following strains in parts by weight: 1.0 to 2.0X10 8 15-17 parts of cfu/g bacillus subtilis and 2.0-3.0X10 8 2.0 to 2.5 portions of cfu/g lactobacillus acidophilus.
Further, the cassava fermented feed comprises 98.8-99.0% of cassava mixed ferment and the balance of composite powder in percentage by weight; the composite powder comprises the following components in parts by weight: 32-35 parts of magnetite powder, 25-35 parts of selenium mineral powder, 17-20 parts of zeolite powder, 12-15 parts of medical stone powder and 8-10 parts of bone powder.
Further, the granularity of the composite powder is controlled to be 300-500 meshes.
Further, the cassava mixed fermentation product is formed by sequentially carrying out sealed fermentation on the following raw materials in parts by weight through a first fermentation microbial agent and a second fermentation microbial agent: 320-350 parts of dry cassava slice powder, 330-350 parts of fresh mulberry branches and leaves, 160-180 parts of tea residues, 0.15-0.30 part of first fermentation bacteria and 0.15-0.30 part of second fermentation bacteria.
Further, the starch content of the cassava dry slice powder is 68-70%, and the water content of the beer residue is 65-75%.
Further, the fresh mulberry branches and leaves are crushed before use, and the water content of the fresh mulberry branches and leaves is controlled to be 67-70% after crushing.
Further, the fermentation process of the cassava mixed fermentation product comprises the following steps: 1) Weighing all the components forming the cassava mixed fermentation product according to the weight part; 2) Respectively fermenting bacillus subtilis and EM bacteria in the first fermentation microbial inoculum: adding molasses, urea and water into two containers respectively, adding caustic soda to adjust the pH value to 6.8-7.2, adding bacillus subtilis into one container, adding EM bacteria into the other container, respectively covering a cover, fermenting at constant temperature for 3-5 days at 35 ℃ to obtain bacillus subtilis fermentation liquor and EM bacteria fermentation liquor respectively, and uniformly mixing the bacillus subtilis fermentation liquor and the EM bacteria fermentation liquor to obtain a first ferment fermentation agent fermentation liquor; 3) Uniformly stirring the dry cassava slice powder, beer residues and fresh mulberry branches and leaves to obtain a mixture; 4) Adding a first fermentation inoculant fermentation liquor into the mixture, controlling the water content of the fermentation material to be 67-80%, sealing, and carrying out anaerobic fermentation for 8-12 days to obtain a primary fermentation material; 5) Drying the primary fermentation material at 60-70 ℃, and taking out to obtain a dried fermentation material; 6) Respectively fermenting bacillus subtilis and lactobacillus acidophilus in the second fermentation inoculant by adopting the method of the step 2), and uniformly mixing to obtain a second fermentation inoculant fermentation liquor; 7) And adding a second fermentation microbial inoculum fermentation liquid into the dried fermentation material, controlling the water content of the fermentation material to be 65-68%, sealing, and carrying out anaerobic fermentation for 5-7 days to obtain the cassava mixed fermentation product.
Further, the application method of the cassava fermented feed comprises the following steps: the cassava fermented feed and the hay are placed in a stirrer according to the weight ratio of 1:1, and after being stirred uniformly, the cassava fermented feed can be used for feeding beef cattle in spring and autumn each year instead of the traditional beef cattle fattening feed.
Further, the beef cattle drinking water management method also comprises the following steps: 6-8 g/kg of sodium chloride and 35-45 mg/kg of astragalus polysaccharide are added into daily drinking water of beef cattle in spring and autumn each year.
Further, the beef cattle drinking water management method also comprises the following steps: 7-8 g/kg of sodium chloride and 40-45 g/kg of astragalus polysaccharide are added into daily drinking water of beef cattle in spring and autumn each year.
The beneficial effects of the invention are as follows: compared with the traditional beef cattle fattening feed which relies on tapioca starch, corn, bean pulp and wheat bran as main materials, the method for breeding beef cattle hoof disease prevention adopts tapioca dry flake powder with the price of 500 yuan per ton to produce tapioca fermented feed, and has lower cost; fresh mulberry branches and leaves are rich in proteins, animal essential amino acids, essential fatty acids, minerals, vitamins, flavone, polysaccharide, alkaloids and the like; the tea dregs mainly contain amino acid, crude fiber, crude protein, tea polyphenol, caffeine, water-soluble vitamins, sugar, minerals, amino acid and the like; the dry cassava slice powder is rich in starch, protein, fat, crude fiber, vitamins (vitamin A, vitamin B1, vitamin B2) and other nutritional ingredients, the raw materials are sequentially subjected to sealed fermentation by a first fermentation microbial agent and a second fermentation microbial agent, the fermented cassava fermentation material does not detect aflatoxin and salmonella, the water content of the cassava fermentation material is 55.6-56.7%, the crude protein content is 4.7-4.9%, the crude fiber content is 4.5-4.8%, the crude fat content is 1.0-1.2%, the crude ash content is 3.0-3.5%, the lysine content is 0.13-0.15%, the starch content is 24.0-24.5 g/100g, and then the composite powder consisting of magnetite powder, selenium mineral powder, zeolite powder, medical stone powder, bone meal is added with calcium, selenium, iron and other trace elements, so that the feed has high edible safety and the effect of preventing the beef foot disease.
According to the breeding method for preventing beef cattle limb hoof diseases, the raw materials are subjected to sealed fermentation sequentially through the first fermentation microbial agent and the second fermentation microbial agent, and then composite powder consisting of magnetite powder, selenium mineral powder, zeolite powder, medical stone powder and bone powder is added, so that the composite powder can supplement various trace elements, inhibit the growth and reproduction of pathogenic bacteria, and effectively prevent beef cattle limb hoof diseases; the raw materials are subjected to sealed fermentation sequentially by the first fermentation microbial inoculum and the second fermentation microbial inoculum, amino acid, vitamins and other nutrient substances can be synthesized, growth factors are promoted, growth is promoted, intestinal functions of beef cattle are improved, excrement malodor is eliminated, the number of flies is reduced, the feeding environment is improved, stress response is reduced, and therefore beef cattle limb hoof diseases are effectively prevented, and beef cattle breeding risks are reduced.
The breeding method for preventing beef cattle limb hoof diseases also comprises the following steps of managing drinking water of beef cattle, generating beef cattle limb hoof diseases in spring and autumn each year, adding astragalus polysaccharide into daily drinking water of beef cattle in spring and autumn, wherein the astragalus polysaccharide has strong effect of resisting foot-and-mouth disease viruses, and further reducing incidence rate of beef cattle limb hoof diseases.
Drawings
FIG. 1 is a chart showing a report of the detection of beef cattle products raised from example 1.
FIG. 2 is a chart showing a report of the detection of beef cattle products raised in example 2.
Detailed Description
The following examples will assist those skilled in the art in a more complete understanding of the invention, but are not intended to limit the invention in any way.
The invention relates to a breeding method for preventing beef cattle foot disease, wherein cassava dry slice powder is obtained by crushing cassava dry slices and can be purchased in the market.
The invention relates to a breeding method for preventing beef cattle foot disease, which uses bacillus subtilis, EM bacteria and lactobacillus acidophilus which can be purchased in the market.
The invention relates to a breeding method for preventing beef cattle limb hoof diseases, wherein magnetite powder, selenium mineral powder, zeolite powder, medical stone powder and bone powder are all of feed grade.
The invention relates to a breeding method for preventing beef cattle limb hoof diseases, which comprises the following steps of: the method comprises the following steps:
(1) Material preparation:
a. bacillus subtilis not less than 1.0X10 8 cfu/g (500 g of powder);
b. lactobacillus acidophilus is more than or equal to 2.0X10 8 cfu/g (500 g of powder);
c. EM bacteria not less than 2.0X10 8 cfu/g (500 g of powder);
d. caustic soda solution 30% strength, 10kg;
e. urea 50 kg/bag, 1 pack;
f. molasses is 1 ton, and the concentration is more than 85%.
(2) Preparing a tool:
a. 1000kg of plastic barrels, 4;
b. 1 thermometer;
c. 3 heating rods;
and d, 1 piece of PH value test paper (PH value is 1-14).
(3) The fermentation method comprises the following steps:
1) Fermentation
a. The bacillus subtilis fermentation method comprises the following steps:
in a plastic bucket with 1000kg capacity, 100kg of molasses is placed and diluted with water to a height of ⅔ (two thirds); placing 1 kg of urea, stirring uniformly, and regulating the pH value to be between 6.8 and 7.2. Then 500g of Bacillus subtilis was added and water was added to a 1000kg scale. Placing into heating rod, heating to 35deg.C, covering with cover, and fermenting naturally. And 3-5 days for standby.
b. The lactobacillus acidophilus fermentation method comprises the following steps:
in another plastic drum of 1000kg capacity, 100kg molasses was placed, water was added to a height of ⅔ (two thirds), and fermentation was carried out for 3-5 days according to the method of a.above (bacillus subtilis fermentation).
c. And (3) fermenting EM bacteria:
in another plastic drum of 1000kg capacity, 100kg molasses was placed, water was added to a height of ⅔ (two thirds), and fermentation was carried out for 3-5 days according to the method of a.sub.m. (bacillus subtilis fermentation).
2) Compound fermentation broth
The first fermentation agent fermentation liquor and the second fermentation agent fermentation liquor are mixed according to the proportion for standby.
Example 1: experiment bovine species: angust (r); number of experimental cattle: 45 heads; experimental time: spring 21;
a breeding method for preventing beef cattle limb hoof diseases comprises the steps of placing cassava fermented feed and hay in a stirrer according to a weight ratio of 1:1, uniformly stirring, and feeding beef cattle; the beef cattle drinking water management method is characterized in that: adding 6 g/kg of sodium chloride and 35 mg/kg of astragalus polysaccharide into daily drinking water of beef cattle in spring and autumn each year;
the cassava fermented feed comprises 98.5% of cassava mixed fermentation product and the balance of composite powder in percentage by weight; the composite powder comprises the following components in parts by weight: 30 parts of magnetite powder, 20 parts of selenium mineral powder, 15 parts of zeolite powder, 10 parts of medical stone powder and 7 parts of bone powder; the granularity of the composite powder is controlled to be 300 meshes;
the cassava mixed fermentation product is prepared by sequentially carrying out sealed fermentation on the following raw materials in parts by weight: 300 parts of cassava dry slice powder, 300 parts of fresh mulberry branches and leaves, 150 parts of tea residues, 0.10 part of a first fermentation inoculant and 0.10 part of a second fermentation inoculant; the starch content of the cassava dry slice powder is 68%, the water content of the beer residue is 65%, the fresh mulberry branches and leaves are crushed before being used, and the water content of the fresh mulberry branches and leaves is controlled at 67%;
the fermentation process of the cassava mixed fermentation product comprises the following steps: 1) Uniformly stirring the dry cassava slice powder, beer residues and fresh mulberry branches and leaves to obtain a mixture; 2) Adding a first fermentation inoculant fermentation liquor into the mixture, controlling the water content of the fermentation material to 67%, sealing, and carrying out anaerobic fermentation for 8 days to obtain a primary fermentation material; 3) Drying the primary fermentation material at 60 ℃, and taking out to obtain a dried fermentation material; 4) And adding a second fermentation microbial inoculum fermentation liquid into the dried fermentation material, controlling the water content of the fermentation material to be 65%, sealing, and carrying out anaerobic fermentation for 5 days to obtain the cassava mixed fermentation product.
Example 2: experiment bovine species: angust (r); number of experimental cattle: 50 heads; experimental time: autumn of 21;
a breeding method for preventing beef cattle limb hoof diseases comprises the steps of placing cassava fermented feed and hay in a stirrer according to a weight ratio of 1:1, uniformly stirring, and feeding beef cattle; the beef cattle drinking water management method is characterized in that: adding 8 g/kg of sodium chloride and 45 mg/kg of astragalus polysaccharide into daily drinking water of beef cattle in spring and autumn each year;
the cassava fermented feed comprises 99.0% of cassava mixed ferment and the balance of composite powder in percentage by weight; the composite powder comprises the following components in parts by weight: 35 parts of magnetite powder, 35 parts of selenium mineral powder, 20 parts of zeolite powder, 15 parts of medical stone powder and 10 parts of bone powder; the granularity of the composite powder is controlled to be 500 meshes;
the cassava mixed fermentation product is prepared by sequentially carrying out sealed fermentation on the following raw materials in parts by weight: 350 parts of cassava dry slice powder, 350 parts of fresh mulberry branches and leaves, 180 parts of tea residues, 0.30 part of first fermentation bacteria agent and 0.30 part of second fermentation bacteria agent; the starch content of the cassava dry slice powder is 70%, the water content of the beer slag is 75%, the fresh mulberry branches and leaves are crushed before being used, and the water content of the fresh mulberry branches and leaves is controlled to be 70% after the fresh mulberry branches and leaves are crushed;
the fermentation process of the cassava mixed fermentation product comprises the following steps: 1) Uniformly stirring the dry cassava slice powder, beer residues and fresh mulberry branches and leaves to obtain a mixture; 2) Adding a first fermentation inoculant fermentation liquor into the mixture, controlling the water content of the fermentation material to be 80%, sealing, and carrying out anaerobic fermentation for 12 days to obtain a primary fermentation material; 3) Drying the primary fermentation material at 70 ℃, and taking out to obtain a dried fermentation material; 4) And adding a second fermentation microbial inoculum fermentation liquid into the dried fermentation material, controlling the water content of the fermentation material to be 68%, sealing, and carrying out anaerobic fermentation for 5-7 days to obtain the cassava mixed fermentation product.
Example 3: experiment bovine species: angust (r); number of experimental cattle: 47 heads; experimental time: spring 21;
a breeding method for preventing beef cattle limb hoof diseases comprises the steps of placing cassava fermented feed and hay in a stirrer according to a weight ratio of 1:1, uniformly stirring, and feeding beef cattle; the beef cattle drinking water management method is characterized in that: adding 7 g/kg of sodium chloride and 40 mg/kg of astragalus polysaccharide into daily drinking water of beef cattle in spring and autumn each year;
the cassava fermented feed comprises 98.8% of cassava mixed fermentation product and the balance of composite powder in percentage by weight; the composite powder comprises the following components in parts by weight: 32 parts of magnetite powder, 25 parts of selenium mineral powder, 17 parts of zeolite powder, 12 parts of medical stone powder and 8 parts of bone powder; the granularity of the composite powder is controlled to be 400 meshes;
the cassava mixed fermentation product is prepared by sequentially carrying out sealed fermentation on the following raw materials in parts by weight: 320 parts of cassava dry slice powder, 330 parts of fresh mulberry branches and leaves, 160 parts of tea residues, 0.15 part of a first fermentation inoculant and 0.15 part of a second fermentation inoculant; the starch content of the cassava dry slice powder is 69%, the water content of the beer slag is 68%, the fresh mulberry branches and leaves are crushed before being used, and the water content of the fresh mulberry branches and leaves is controlled at 68% after the fresh mulberry branches and leaves are crushed;
the fermentation process of the cassava mixed fermentation product comprises the following steps: 1) Uniformly stirring the dry cassava slice powder, beer residues and fresh mulberry branches and leaves to obtain a mixture; 2) Adding a first fermentation inoculant fermentation liquor into the mixture, controlling the water content of the fermentation material to be 69%, sealing, and carrying out anaerobic fermentation for 10 days to obtain a primary fermentation material; 3) Drying the primary fermentation material at 65 ℃, and taking out to obtain a dried fermentation material; 4) And adding a second fermentation microbial inoculum fermentation liquid into the dried fermentation material, controlling the water content of the fermentation material to be 66%, sealing, and carrying out anaerobic fermentation for 6 days to obtain the cassava mixed fermentation product.
Example 4: experiment bovine species: angust (r); number of experimental cattle: 39 heads; experimental time: spring 21;
a breeding method for preventing beef cattle limb hoof diseases comprises the steps of placing cassava fermented feed and hay in a stirrer according to a weight ratio of 1:1, uniformly stirring, and feeding beef cattle;
the cassava fermented feed comprises 98.8% of cassava mixed fermentation product and the balance of composite powder in percentage by weight; the composite powder comprises the following components in parts by weight: 32 parts of magnetite powder, 25 parts of selenium mineral powder, 17 parts of zeolite powder, 12 parts of medical stone powder and 8 parts of bone powder; the granularity of the composite powder is controlled to be 400 meshes;
the cassava mixed fermentation product is prepared by sequentially carrying out sealed fermentation on the following raw materials in parts by weight: 320 parts of cassava dry slice powder, 330 parts of fresh mulberry branches and leaves, 160 parts of tea residues, 0.15 part of a first fermentation inoculant and 0.15 part of a second fermentation inoculant; the starch content of the cassava dry slice powder is 69%, the water content of the beer slag is 68%, the fresh mulberry branches and leaves are crushed before being used, and the water content of the fresh mulberry branches and leaves is controlled at 68% after the fresh mulberry branches and leaves are crushed;
the fermentation process of the cassava mixed fermentation product comprises the following steps: 1) Uniformly stirring the dry cassava slice powder, beer residues and fresh mulberry branches and leaves to obtain a mixture; 2) Adding a first fermentation inoculant fermentation liquor into the mixture, controlling the water content of the fermentation material to be 69%, sealing, and carrying out anaerobic fermentation for 10 days to obtain a primary fermentation material; 3) Drying the primary fermentation material at 65 ℃, and taking out to obtain a dried fermentation material; 4) And adding a second fermentation microbial inoculum fermentation liquid into the dried fermentation material, controlling the water content of the fermentation material to be 66%, sealing, and carrying out anaerobic fermentation for 6 days to obtain the cassava mixed fermentation product.
Comparative example 1: preparation of cassava Mixed fermentation
The cassava fermented feed comprises 98.8% of cassava mixed fermentation product and the balance of composite powder in percentage by weight; the composite powder comprises the following components in parts by weight: 32 parts of magnetite powder, 25 parts of selenium mineral powder, 17 parts of zeolite powder, 12 parts of medical stone powder and 8 parts of bone powder; the granularity of the composite powder is controlled to be 400 meshes;
the cassava mixed fermentation product is prepared by sealing and fermenting the following raw materials in parts by weight through a first fermentation microbial inoculum: 320 parts of cassava dry slice powder, 330 parts of fresh mulberry branches and leaves, 160 parts of tea residues and 0.15 part of first fermentation inoculant; the starch content of the cassava dry slice powder is 69%, the water content of the beer slag is 68%, the fresh mulberry branches and leaves are crushed before being used, and the water content of the fresh mulberry branches and leaves is controlled at 68% after the fresh mulberry branches and leaves are crushed;
the fermentation process of the cassava mixed fermentation product comprises the following steps: 1) Uniformly stirring the dry cassava slice powder, beer residues and fresh mulberry branches and leaves to obtain a mixture; 2) And adding a first fermenting agent fermentation liquor into the mixture, controlling the water content of the fermentation material to be 69%, sealing, and carrying out anaerobic fermentation for 16 days to obtain the cassava mixed fermentation product.
Comparative example 2: preparation of cassava Mixed fermentation
The cassava fermented feed comprises 98.8% of cassava mixed fermentation product and the balance of composite powder in percentage by weight; the composite powder comprises the following components in parts by weight: 32 parts of magnetite powder, 25 parts of selenium mineral powder, 17 parts of zeolite powder, 12 parts of medical stone powder and 8 parts of bone powder; the granularity of the composite powder is controlled to be 400 meshes;
the cassava mixed fermentation product is prepared by sealing and fermenting the following raw materials in parts by weight through a second fermentation microbial inoculum: 320 parts of cassava dry slice powder, 330 parts of fresh mulberry branches and leaves, 160 parts of tea residues and 0.15 part of second fermentation inoculant; the starch content of the cassava dry slice powder is 69%, the water content of the beer slag is 68%, the fresh mulberry branches and leaves are crushed before being used, and the water content of the fresh mulberry branches and leaves is controlled at 68% after the fresh mulberry branches and leaves are crushed;
the fermentation process of the cassava mixed fermentation product comprises the following steps: 1) Uniformly stirring the dry cassava slice powder, beer residues and fresh mulberry branches and leaves to obtain a mixture; 2) And adding a second fermentation inoculant fermentation liquor into the mixture, controlling the water content of the fermentation material to be 69%, sealing, and carrying out anaerobic fermentation for 16 days to obtain the cassava mixed fermentation mixture.
The cassava mixed fermentate obtained by fermentation according to examples 1-4 and comparative examples 1-2 was subjected to component analysis, and the analysis results are shown in tables 1-2 below:
TABLE 1
| Project | Crude protein content/% | Moisture content/% | Crude fiber content/% | Crude fat content/% | Coarse ash content/% |
| Example 1 | 4.79 | 55.8 | 4.5 | 1.0 | 3.1 |
| Example 2 | 4.83 | 56.1 | 4.6 | 1.1 | 3.1 |
| Example 3 | 4.90 | 55.7 | 4.5 | 1.2 | 3.2 |
| Example 4 | 4.85 | 55.9 | 4.5 | 1.1 | 3.3 |
| Comparative example 1 | 4.57 | 62.5 | 4.8 | 0.7 | 3.6 |
| Comparative example 2 | 4.36 | 63.0 | 4.9 | 0.8 | 3.7 |
TABLE 2
| Project | Lysine content/% | Starch content/(g/100 g) | Aflatoxin/(μg/kg) | Salmonella/(μg/25 g) |
| Example 1 | 0.13 | 24.0 | Not detected | Not detected |
| Example 2 | 0.14 | 24.2 | Not detected | Not detected |
| Example 3 | 0.15 | 24.5 | Not detected | Not detected |
| Example 4 | 0.13 | 24.1 | Not detected | Not detected |
| Comparative example 1 | 0.04 | 18.3 | 1589.8 | 0.56 |
| Comparative example 2 | 0.02 | 19.6 | 2461.9 | 0.83 |
Experimental results for the methods of breeding for prevention of beef cattle foot disease in Guangxi nan Ning, inc. of examples 1-4 are shown in Table 3 below:
TABLE 3 Table 3
| Project | Control | Example 1 | Example 2 | Example 3 | Example 4 |
| Variety of species | Angas | Angas | Angas | Angas | Angas |
| Quantity (head) | 34 | 45 | 50 | 47 | 49 |
| Number of diseases of cow limb hoof disease (example) | 3 | 0 | 0 | 0 | 1 |
Specifically, the beef cattle reared in example 1 has a beef cattle product detection report shown in fig. 1, and the beef cattle reared in example 2 has a beef cattle product detection report shown in fig. 2.
As shown by the experimental results, according to the breeding method for preventing the beef cattle limb hoof disease, the cassava dry flake powder with the price of 500 yuan per ton is adopted to produce the cassava fermented feed, and compared with the traditional beef cattle fattening feed which relies on cassava starch, corn, bean pulp and wheat bran as main materials, the breeding method is lower in cost; fresh mulberry branches and leaves are rich in proteins, animal essential amino acids, essential fatty acids, minerals, vitamins, flavone, polysaccharide, alkaloids and the like; the tea dregs mainly contain amino acid, crude fiber, crude protein, tea polyphenol, caffeine, water-soluble vitamins, sugar, minerals, amino acid and the like; the dry cassava slice powder is rich in starch, protein, fat, crude fiber, vitamins (vitamin A, vitamin B1, vitamin B2) and other nutritional ingredients, the raw materials are sequentially subjected to sealed fermentation by a first fermentation microbial agent and a second fermentation microbial agent, the fermented cassava fermentation material does not detect aflatoxin and salmonella, the water content of the cassava fermentation material is 55.6-56.7%, the crude protein content is 4.7-4.9%, the crude fiber content is 4.5-4.8%, the crude fat content is 1.0-1.2%, the crude ash content is 3.0-3.5%, the lysine content is 0.13-0.15%, the starch content is 24.0-24.5 g/100g, and then the composite powder consisting of magnetite powder, selenium ore powder, zeolite powder, medical stone powder, bone meal is added with calcium, selenium, iron and other trace elements, so that the feed has high edible safety and the effect of preventing beef foot disease; the raw materials are sequentially subjected to sealed fermentation by a first fermentation microbial agent and a second fermentation microbial agent, and then composite powder consisting of magnetite powder, selenium mineral powder, zeolite powder, medical stone powder and bone powder is added, so that the composite powder can supplement various trace elements, inhibit the growth and reproduction of pathogenic bacteria and effectively prevent the beef cattle foot disease; the raw materials are subjected to sealed fermentation sequentially by the first fermentation microbial inoculum and the second fermentation microbial inoculum, amino acid, vitamins, growth factors and other nutrient substances can be synthesized, growth is promoted, intestinal functions of beef cattle are improved, excrement malodor is eliminated, the number of flies is reduced, the feeding environment is improved, stress reaction is reduced, and therefore beef cattle limb hoof diseases are effectively prevented, and beef cattle breeding risks are reduced; the method also comprises the steps of managing drinking water of beef cattle, wherein beef cattle limb hoof diseases are frequently caused in spring and autumn each year, astragalus polysaccharide can be added into daily drinking water of beef cattle in spring and autumn, and the astragalus polysaccharide has a strong effect of resisting foot-and-mouth disease viruses, so that the incidence rate of beef cattle limb hoof diseases is further reduced.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. A breeding method for preventing beef cattle limb hoof diseases is characterized in that a cassava fermented feed is used for replacing a traditional beef cattle fattening feed to feed beef cattle in spring and autumn every year, so that the effect of preventing beef cattle limb hoof diseases is achieved;
the cassava fermented feed comprises 98.5-99.0% of cassava mixed ferment and the balance of composite powder in percentage by weight; the composite powder comprises the following components in parts by weight: 30-35 parts of magnetite powder, 20-35 parts of selenium mineral powder, 15-20 parts of zeolite powder, 10-15 parts of medical stone powder and 7-10 parts of bone powder;
the cassava mixed fermentation product is prepared by sequentially carrying out sealed fermentation on the following raw materials in parts by weight: 300-350 parts of dry cassava slice powder, 300-350 parts of fresh mulberry branches and leaves, 150-180 parts of tea residues, 0.10-0.30 part of first fermentation bacteria agent and 0.10-0.30 part of second fermentation bacteria agent;
the first fermentation inoculant consists of the following strains in parts by weight: 1.0 to 2.0X10 8 3 to 5 parts of cfu/g bacillus subtilis and 2.0 to 3.0X10 8 2-3 parts of cfu/g EM bacteria; the second fermentation inoculant consists of the following strains in parts by weight: 1.0 to 2.0X10 8 15-17 parts of cfu/g bacillus subtilis and 2.0-3.0X10 8 2.0 to 2.5 portions of cfu/g lactobacillus acidophilus.
2. The method for breeding beef cattle hoof diseases prevention according to claim 1, characterized in that the cassava fermented feed comprises 98.8-99.0% of cassava mixed ferment and the balance of composite powder in percentage by weight; the composite powder comprises the following components in parts by weight: 32-35 parts of magnetite powder, 25-35 parts of selenium mineral powder, 17-20 parts of zeolite powder, 12-15 parts of medical stone powder and 8-10 parts of bone powder.
3. The method for preventing bovine limb hoof disease according to claim 1, wherein the particle size of the composite powder is controlled to 300-500 mesh.
4. The breeding method for preventing beef cattle foot disease according to claim 1, wherein the cassava mixed fermentation product is formed by fermenting the following raw materials in parts by weight in sequence through a first fermentation microbial agent and a second fermentation microbial agent in a sealing manner: 320-350 parts of dry cassava slice powder, 330-350 parts of fresh mulberry branches and leaves, 160-180 parts of tea residues, 0.15-0.30 part of first fermentation bacteria and 0.15-0.30 part of second fermentation bacteria.
5. The method for preventing bovine foot and leg disease according to claim 1, wherein the starch content of the tapioca dry flake powder is 68-70%, and the water content of the beer residue is 65-75%.
6. The method for preventing bovine limb hoof disease according to claim 1, wherein the fresh mulberry branches and leaves are crushed before use, and the water content of the fresh mulberry branches and leaves is controlled to 67-70%.
7. The method for preventing beef cattle foot disease according to claim 1, wherein the fermentation process of the cassava mixed fermentation product is as follows: 1) Weighing all the components forming the cassava mixed fermentation product according to the weight part; 2) Respectively fermenting bacillus subtilis and EM bacteria in the first fermentation microbial inoculum: adding molasses, urea and water into two containers respectively, adding caustic soda to adjust the pH value to 6.8-7.2, adding bacillus subtilis into one container, adding EM bacteria into the other container, respectively covering a cover, fermenting at constant temperature for 3-5 days at 35 ℃ to obtain bacillus subtilis fermentation liquor and EM bacteria fermentation liquor respectively, and uniformly mixing the bacillus subtilis fermentation liquor and the EM bacteria fermentation liquor to obtain a first ferment fermentation agent fermentation liquor; 3) Uniformly stirring the dry cassava slice powder, beer residues and fresh mulberry branches and leaves to obtain a mixture; 4) Adding a first fermentation inoculant fermentation liquor into the mixture, controlling the water content of the fermentation material to be 67-80%, sealing, and carrying out anaerobic fermentation for 8-12 days to obtain a primary fermentation material; 5) Drying the primary fermentation material at 60-70 ℃, and taking out to obtain a dried fermentation material; 6) Respectively fermenting bacillus subtilis and lactobacillus acidophilus in the second fermentation inoculant by adopting the method of the step 2), and uniformly mixing to obtain a second fermentation inoculant fermentation liquor; 7) And adding a second fermentation microbial inoculum fermentation liquid into the dried fermentation material, controlling the water content of the fermentation material to be 65-68%, sealing, and carrying out anaerobic fermentation for 5-7 days to obtain the cassava mixed fermentation product.
8. The method for breeding beef cattle with prevention of hoof disease according to claim 1, wherein the method for using the cassava fermented feed is as follows: the cassava fermented feed and the hay are placed in a stirrer according to the weight ratio of 1:1, and after being stirred uniformly, the cassava fermented feed can be used for feeding beef cattle in spring and autumn each year instead of the traditional beef cattle fattening feed.
9. The method for raising beef cattle hoof disease prevention according to claim 1, further comprising beef cattle drinking water management as follows: 6-8 g/kg of sodium chloride and 35-45 mg/kg of astragalus polysaccharide are added into daily drinking water of beef cattle in spring and autumn each year.
10. The method for raising beef cattle hoof disease prevention according to claim 1, further comprising beef cattle drinking water management as follows: 7-8 g/kg of sodium chloride and 40-45 g/kg of astragalus polysaccharide are added into daily drinking water of beef cattle in spring and autumn each year.
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| CN114287528A (en) * | 2021-12-23 | 2022-04-08 | 云南省农业科学院热带亚热带经济作物研究所 | High-grain low-grain cassava feed and preparation method thereof |
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| CN114287528B (en) * | 2021-12-23 | 2024-02-06 | 云南省农业科学院热带亚热带经济作物研究所 | High-grain low-grain cassava feed and preparation method thereof |
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